Sesame-crusted tofu with gingery noodles

Sesame-crusted tofu with gingery noodles

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(2 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat27g
  • saturates5g
  • carbs75g
  • sugars23g
  • fibre5g
  • protein18g
  • salt1.1g
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  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g block tofu, patted dry and cut into triangles
  • 3 tbsp cornflour
  • 3 tbsp sesame seed
  • 150ml sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red chilli, thinly sliced
  • 3 garlic clove, finely sliced
  • 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
  • ½ bunch spring onion, shredded lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g pack medium egg noodle
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

  2. Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

  3. Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

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Comments (2)

BeckyMcN's picture

I enjoyed it. But I did change some things, had turkey slices with cornflakes, and couldn't find stem ginger in the supermarket (live in Belgium), so used a paste of some kind. So it was quite dry, but that's because I'm not used to eating food without sauces.

SpicyNoodle333's picture

this is a lovely tasty dish, I used plain flour instead of cornflour and they seem to turn out ok,
i didn't have stem ginger either so just used the ordinary ginger,
i will make it exactly by the recipe again and see how different is, but i'm happy with the result using the subs.

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